Gajar no Halvo

This is a favourite in many cultures, and the flavours vary by region to accommodate the local palates.

The saffron, cardamom, and rose water, as well as the sprinkle of pistachio in a Parsi Gajar no halvo, are from the Persian influence, while the ghee and mavo stem from our Indian heritage; ghee and butter are often alternated. I have shared two ways of preparing this recipe, both are predominantly Parsi interpretations. Interestingly, the Persian equiv